North Korean Cuisine

Dongchimi

Dongchimi is Korean White Radish Kimchi – or kimchi with a twist. It is generally regarded as a summer kimchi, falling into the “white” or “water” category of kimchi – a refreshing side dish for the hot summer months.

What makes it unique from other types of kimchi is that, instead of being spicy, as kimchi is well known for, dongchimi more sour, with a flavor very similar to vinegar. It requires several days of brining, but it is comparably very easy to make and has a long shelf life in the refrigerator.

Dongchimi may even be served as a form of cold soup, which would wash away the heat of summer if your visit toNorth Koreafalls in that season.

Bindaeduk

Bindaeduk is a North Korean staple that all tourists should try. It’s the traditional pancakes of North Korea, made with mung beans and kimchi.

Variations of bindaeduk are created through the addition of ingredients such as seafood, bean sprouts, beef, or pork.

The savory taste of bindaeduk makes it a popular snack in North Korea. At the markets, you will find rows of bindaeduk lined up, which includes a simple version served with diluted soy sauce and onions as dips. You can also find this dish in the restaurants.

Kalbi-tang

Kalbi-tang is beef rib soup – a dish that’s perfect for the cold weather. Prepared by boiling beef ribs for hours until the meat is extremely soft, kalbi-tang is then served in a soup that’s flavored with various ingredients, which include jujube, gingko nut, garlic, cabbage, soy sauce, and noodles. The dish can be garnished with fried egg strips.

A steaming bowl of kalbi-tang is perfect for early winter. Its succulent taste, soft beef meat, and hot soup make this dish the perfect companion in the cold weather to keep yourself warm and your stomach full.

Gujeolpan

Gujeolpan literally means “dish of nine dishes.” It is so named because of the serving plate used to hold it, which contains nine compartments to hold the separate dishes. It was introduced in the Joseon era (1392 – 1897) as a royal court dish.

The gujeolpan tray is segmented into eight outer parts and one central section. Different meats and vegetables, according to your preference, are placed in the outer parts, while a pile of Korean crepes is placed in the central section. You eat by selecting any combination of fillings and then wrapping them in a crepe.

The versatility of the dish allows it to be your appetizer or main dish, and it’s always fun to make your own wraps with the ingredients you are most fond of.

Sam-gye-tang

Sam-gye-tang is sometimes called chicken ginseng soup, and from that name alone, you can guess what its ingredients are. Basically, sam-gye-tang is a soup-based dish that focuses on the flavors of chicken and ginseng. A whole chicken is boiled in a mixture with Korean ginseng, ginger, garlic, dried jujube fruits, and glutinous rice.

This dish is often served during the summer to replenish nutrients lost from sweating. However, if you want extra spice in your dishes despite the heat outside, you may opt to have red chili pepper paste (kochujang) added to the dish.

Similar to the Western chicken soup, sam-gye-tang is believed to help people recover from physical ailments. However, you don’t have to be sick to enjoy the exquisite taste of sam-gye-tang.